What: Shredded Barbecue Beef Sandwiches
Where: Family Table
Who: Shaye Elliott

This recipe is flawless. Sweet, tangy, spicy-enough. Just right in every way. And it’s for a slow cooker. I used a 4-pound chuck roast. Elliott calls for cooking it low and slow for 8 hours. This is preferable. But I was in more of hurry and, in the Instant Pot, set it for 2 hrs at high pressure cook – with wonderful results. Once the meat is falling apart, it simply gets folded into the barbecue sauce and c’est finit.

The barbecue sauce is exceptionally full-bodied and mature because of it’s being simmered gently (for 30 minutes) apart from the meat. Something magical happens in this step, so try not to skip it. I used my Lodge 4.5 Quart Enameled Cast Iron Dutch Oven for the whole of the sauce-making. It is particularly good for slow-simmering sugary things, as the enameled surface prevents burning (and makes for easy cleaning).

The one recipe served my husband and I all week…a lunch here, a dinner there, etc. Of course sandwiches are the best, but we also found that the beef was delicious atop a random assortment of salads and sautéed greens as well.

I increased the salt to our liking, from 1 teaspoon on the meat and 1 teaspoon in the sauce, to 3 teaspoons on the meat (4 pounds of it, after all!) and 1 teaspoon in the sauce.  To the meat, I also added 1 teaspoon garlic powder.  In the sauce, I increased the mustard to 2 tablespoons, and used our favorite brown.  Lastly, I replaced the sugar with 1 teaspoon Super Sweet (a blend of stevia and erythritol), but I did use the full amount of molasses. Molasses makes this sauce. It is essential if the flavor is to be rounded, full-bodied, and have a finished, beautiful gloss.

(Incidentally, you can see the bright and tangy Root Vegetable Slaw making an appearance under the barbecue beef, with arugula, orange, cilantro, red cabbage, parsley, carrot, and radish sprouts).